Stuffed Chicken Breast
11.0g
Net Carbs
49.1g
Protein
32.8g
Fat
2.5g
Fiber
545
Calories
Ingredients:
- 6 mushrooms Shiitake Mushrooms
- 3/4 cup shredded Mozzarella Cheese (Whole Milk)
- 24 ounce raw (yield after cooking, bone removed) Chicken Breast
- 2 large Eggs (Whole)
- 4 ounces Pancetta
- 1/2 teaspoon Black Pepper
- 2 tablespoons Light Olive Oil
- 1 medium (2-1/2" diameter) Onions
- 2 tablespoons Parsley
- 1/8 cup Whole Grain Wheat Flour
- 1/2 teaspoon Salt
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread for the bread crumbs; you will need 3 slices.
- Preheat oven to 350°F. Pulse bread in a food processor until fine crumbs form. Spread crumbs on a baking sheet and bake until golden, stirring once, about 5 minutes. Transfer to a shallow plate, mix in parsley and set aside.
- Heat the oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add pancetta, mushrooms, and onion. Cook 8 to 9 minutes until liquid has evaporated and mixture is lightly browned. Transfer to a bowl, cool slightly and stir in cheese and parsley.
- Make a 3 to 4-inch slit lengthwise along the thick side of each chicken breast, cutting almost to the other side to form a pocket. Stuff each pocket with one-quarter of the pancetta mixture. Press each pocket closed and insert a wooden toothpick to secure.
- Mix flour with salt and pepper in a shallow plate. In a shallow bowl whisk the eggs and 1 tbsp water. Press chicken breasts into flour mixture and then into egg mixture. Allow excess to drip off and then press breasts into bread crumb mixture to coat.
- Wipe out skillet and heat 1 tablespoon of oil over medium-high heat. Add chicken and cook 3 minutes until deep golden brown, turn, add remaining tablespoon oil (tilting pan to spread oil), and brown 3 minutes more on other side.
- Transfer skillet to oven and bake 18 to 25 minutes until chicken is cooked through. Remove toothpick before serving.
